Carrot Cake

I’ve been making this cake for at least 20 years. Everyone says baking is an exact science. I disagree, at least when it comes to this recipe. The measurements don’t need to be that precise.

It’s Peter’s birthday! You’re almost as old as me:)

Carrot Cake

3 cups unbleached all purpose flour

3 cups sugar

1 tablespoon cinnamon

1 tablespoon baking soda

1 teaspoon salt

1 1/3 cup corn oil

4 eggs

1 tablespoon Mexican vanilla

1 pound carrots, cooked, purée

1-8 ounce can crushed pineapple, drained

3 ounces shredded coconut

Cream Cheese Frosting

1-8 ounce block of cream cheese

4 ounces unsalted butter

Juice of half of a lemon

1 teaspoon Mexican vanilla

1 pound confectioner’s sugar

Preheat oven to 350 degrees.
Combine dry ingredients. Add oil, eggs and vanilla, mix to combine. Add carrot purée, pineapple and coconut.
Place in 2-10″ round cake pans lined with parchment. Do not Butter and flour the pan. You actually want the cake to cling to the sides of the pan to ensure straight sides to the cake. I like to use baking strips . The top of the cake stays flat, and the sides do not overcook. Bake for 35 minutes. I tap the cake in the oven, if it jiggles, it needs to continue baking. Cool on a wire rack, then wrap the pan in foil until ready to frost. That usually means the next day for me.

To make the cream cheese frosting:
Cream butter and cream cheese in a stand mixer fitted with a paddle until smooth. Add lemon juice and vanilla. Slowly incorporate the powdered sugar.
Frost the cake, refrigerate overnight.